The Longevity Of Morbier Cheese: How Long Does It Last?

Morbier is a semi-soft, ivory-coloured French cheese, with a thin black layer of ash running horizontally through its middle. It is made from raw or pasteurised cow's milk and has a mild, nutty taste and a fruity aroma. The cheese is aged for at least 45 days, during which it develops a creamy texture and a range of flavours. But how long does Morbier cheese last?

Morbier cheese's shelf life

Morbier cheese is a semi-soft, ivory-coloured cheese made from cow's milk. It is named after the small village of Morbier in Franche-Comté, France, and is characterised by a thin, black layer of ash or vegetable dye that separates it horizontally in the middle. The cheese is typically aged for 45 days, during which it develops a creamy texture and a range of flavours, from fruity and grassy to slightly citrusy. Some producers also age the cheese for extended periods of 100 or 150 days.

The shelf life of Morbier cheese depends on various factors, including the production method, storage conditions, and individual cheese characteristics. On average, Morbier cheese has a shelf life of several weeks to a few months when properly stored. Here are some factors that can affect the shelf life of Morbier cheese:

Production Method:

Morbier cheese is traditionally made with two separate batches of milk curd, one from the evening's milking and another from the morning's milking. The evening curd is covered with a layer of ash to protect it from insects and dust until the morning curd is added. Today, most Morbier cheese is made with a single batch of milk, and the ash line is replaced by edible commercial vegetable ash or vegetable dye. The production method can impact the shelf life, as traditionally made Morbier with two curd layers may have a slightly longer shelf life due to the protective properties of the ash layer.

Storage Conditions:

Proper storage is crucial for maintaining the quality and extending the shelf life of Morbier cheese. It should be stored in a cool, dry place, preferably in a refrigerator set at a temperature between 35°F to 40°F (2°C to 4°C). The cheese should be wrapped in special paper or breathable cheese wrap to allow it to breathe and preserve its flavour. Proper wrapping also helps prevent the cheese from drying out or becoming mouldy. Additionally, Morbier cheese should be stored away from strong-smelling foods to avoid absorbing their odours.

Individual Cheese Characteristics:

The shelf life of Morbier cheese can vary depending on the specific characteristics of each cheese. Factors such as the age of the cheese, the type of milk used (raw or pasteurised), and the presence of preservatives can all influence its longevity. Younger, milder cheeses tend to have a shorter shelf life, while older, more pungent cheeses can last longer. Cheeses made with raw milk may have a shorter shelf life due to the presence of beneficial bacteria, which can continue to mature and develop flavour over time.

In summary, Morbier cheese typically has a shelf life of several weeks to a few months when properly stored. The production method, storage conditions, and individual cheese characteristics all play a role in determining the exact shelf life of this unique and delicious French cheese.

How to store Morbier cheese

Morbier cheese is a semi-soft, creamy French cheese with a distinctive thin black layer of ash running horizontally through its middle. Proper storage of Morbier cheese is essential to preserve its unique characteristics and ensure its longevity. Here are some detailed instructions on how to store Morbier cheese:

Wrapping and Packaging:

When storing Morbier cheese, it is important to use the appropriate wrapping and packaging. Avoid using cling film or plastic wrap, as these materials can interfere with the cheese's flavour. Instead, opt for baking paper or special cheese paper, which allows the cheese to breathe while maintaining its moisture. Vacuum sealing is another effective method to prolong the shelf life of Morbier cheese.

Temperature and Refrigeration:

Morbier cheese should always be stored in a refrigerator to maintain its freshness. The ideal temperature for storing cheese is between 35°F and 40°F (1.6°C to 4.4°C). Keep the cheese in the main body of the refrigerator, not in the door, to ensure a consistent temperature.

Storage Container:

Choose an airtight container to store the wrapped Morbier cheese. This helps to maintain humidity and prevent the cheese from drying out. Glass or ceramic containers with tight-fitting lids are ideal, as they provide a barrier against odours and moisture loss.

Humidity Control:

Morbier cheese thrives in a humid environment. If your refrigerator does not have a built-in humidity control feature, you can create a humid environment by placing a damp towel or cloth in the storage container with the cheese. Alternatively, you can use a specialised cheese storage container with a humidifying element.

Avoid Freezing:

Freezing is not recommended for Morbier cheese or any other delicate cheese. Freezing can alter the texture and flavour of the cheese, causing it to become crumbly and dry. Instead, focus on maintaining optimal storage conditions to extend the cheese's shelf life.

Regular Rotation:

When storing multiple cheeses in your refrigerator, practice regular rotation. Place newly purchased cheeses at the back of the storage container or shelf, bringing older cheeses to the front. This helps ensure that you consume cheeses before they spoil and maintains the quality of your Morbier cheese.

By following these storage guidelines, you can prolong the freshness and preserve the distinctive characteristics of Morbier cheese. Proper storage will allow you to enjoy the unique flavour, texture, and aroma of this French delicacy for a longer period.

The history of Morbier cheese

Morbier is a semi-soft cow's milk cheese originating from the Franche-Comté region in eastern France. The cheese is named after the small village of Morbier in the Jura Mountains. The word "Morbier" means "small market town" in the local patois.

Morbier cheese is believed to have been born in secret at the end of the 18th century. At that time, the harsh climate in the region sometimes made it difficult for the local Franche-Comté people to travel to the village cheese dairy to make Comté. As a result, they would make their own cheese on the farm. To protect the curd obtained from the evening milking, they covered it with ash taken "from the bottom of the pan". The following day, they would add the curd from the morning milking on top of the ash layer to create a larger cheese. This process resulted in the creation of a delicious cheese with a distinctive thin black or grey layer of ash separating it horizontally in the middle.

In the past, Morbier cheese was made by farmers who lived in the village of Morez in the Jura Mountains of France. It was originally made strictly for the cheesemakers' consumption, using leftover curd from Comté production. The cheese has a mild, nutty, and slightly tangy flavour with a creamy and slightly elastic texture. It has a yellowish, sticky rind and a subtle, earthy aroma with notes of mushrooms and hay.

After the Second World War, Morbier cheese experienced a surge in popularity, particularly in the 1960s, when it was discovered by students from the dairy industry school in Poligny. Many of these students returned to their hometowns and started making Morbier, leading to an increase in its production outside of its birthplace. To protect the traditional methods and origins of Morbier, the "Véritable Morbier de Franche-Comté" label was created, and in 2000, Morbier obtained the AOC (Appellation d'Origine Contrôlée) status, which defined the production area and rules. This was followed by the PDO (Protected Designation of Origin) status in 2002, providing European-wide protection.

The aroma and taste of Morbier cheese

Morbier cheese has a distinctive aroma and taste, with a complex yet balanced flavour profile. The cheese is known for its mild, rich and creamy flavour, with a nutty aftertaste. Its scent can range from mild and buttery to more pungent and stinky, depending on its age. Younger Morbier has a milder aroma, while older Morbier develops a more robust and pronounced character. The cheese is also characterised by a subtle aroma of fresh hay and damp earth, with hints of grass and a faint smokiness from the ash.

Morbier's flavour is described as nutty, tangy, and slightly sweet, with fruity and grassy notes. It can also have a slight zing or citrusy taste. The intensity of the flavour can vary, with younger cheeses being milder and creamier, while older cheeses develop a stronger, more pungent character. The cheese is semi-soft and slightly elastic, with a smooth and creamy texture. It has small, irregular holes scattered throughout its pale yellow interior.

The unique layer of ash in the centre of Morbier cheese also contributes to its flavour and aroma. Traditionally, this ash served a practical purpose, protecting the evening curd from insects and dust until the morning curd was added. Today, the ash layer is purely decorative, adding a complex, bold flavour to the cheese. The combination of these elements gives Morbier its distinctive character, making it a standout among French cheeses.

Morbier is produced under strict regulations, ensuring its authenticity and quality. It has earned the coveted Appellation d'Origine Contrôlée (AOC) status and the European Union's Protected Designation of Origin (PDO). These protections safeguard the traditional methods and regional specificity of Morbier production, preserving its historical and cultural significance.

How Morbier cheese is made

Morbier is a semi-soft cow's milk cheese that originates from the small village of Morbier in Franche-Comté, France. It is named after the village, which means "small market town". The cheese is ivory-coloured, soft, and slightly elastic, with a thin black or grey layer of ash separating it horizontally in the middle. This layer of ash is distinctive of Morbier and is left in place during the cheese-making process to separate the morning and evening milk curds.

Traditionally, Morbier was made with the leftover curd from making Comte cheese. Cheesemakers would press the remaining evening curd into a round mould and cover it with ash to prevent it from drying out overnight. The next morning, they would press the morning curd on top of the ash layer. Today, Morbier is typically made from a single batch of milk, with the ash line replaced by edible commercial vegetable ash or dye.

To make Morbier, start by heating 4 gallons of milk to 90°F. Once the milk reaches the desired temperature, add the cultures MA 4002, Geotrichum Candidum, and Bacteria Linens, and let the milk sit for 90 minutes. After this, slowly stir in the rennet for about 2 minutes, and let the milk sit for an additional 45 minutes to coagulate. Once the curd is firm, cut the curd mass as evenly as possible into 3/4” pieces, first vertically and then horizontally. Allow the cut curds to rest for 5 minutes, and then slowly raise the temperature to 100°F while stirring for 10 minutes.

After 10 minutes, stop stirring and let the curds settle to the bottom of the pot. Remove 50% of the whey and replace it with an equal amount of non-chlorinated water at 100°F. Stir slowly to help the curds release moisture. Once the final curds are firm and mat together easily when squeezed, transfer them into two separate colanders or draining pans lined with butter muslin. Let the curds drain for 5-10 minutes, stirring halfway through to prevent consolidation.

Next, transfer one-half of the curds into a cheese mould lined with butter muslin, and pack the curds by hand. Press the curds firmly with a light weight to create a flat surface. Place the ash into a fine tea strainer and carefully apply it to the pressed curds, starting in the centre and working outwards. Transfer the remaining curds into the mould, carefully covering the ash surface. Pack the remaining curds in evenly, pressing them in firmly. Pull the cloth up around the cheese mould and place the follower on top. Keep the curd warm and begin pressing with light weights, gradually increasing the weight.

After pressing, remove the weights and butter muslin, and place the cheese back into the mould. Let the cheese sit in a cool area overnight (65°F or less) to complete the slow acid conversion. Prepare a brine solution and place the cheese into the brine for about 3 hours per pound of cheese. Sprinkle salt on the top surface of the cheese, and flip it halfway through the brining time to re-salt the newly exposed surface.

After brining, wipe the cheese surface and set it in a cool location (65-70°F) to dry for about one day. Prepare a wash for the rind by adding non-iodized salt, Geo, and B.linens to water. Move the brined cheese to a warmer location (about 65°F) for 2-3 days to encourage ambient yeast population growth. Turn the cheese at least once or twice daily, looking for a greasy surface and a slightly fruity and yeasty aroma. Wipe the cheese surface with cool water to remove the greasy layer, and then move the cheese to a covered plastic box with an aging board. Allow the cheese to absorb the moisture for at least one day.

After the moisture is absorbed, begin using the prepared wash on the top surface and sides of the cheese. Allow the surface to dry slightly, and then place the cheese in the box, washed side up, for about one day. Turn the cheese over and do the other surface, repeating every 2-3 days as a white film of mould develops. Within 10 days, a slight pinkish/orange surface should form. After about 4-6 weeks, wash the entire cheese in a light brine solution to remove excess surface aroma, and then move the cheese to a cooler space for 3-4 weeks of extended maturation. Morbier can also be aged for longer periods, such as 100 or 150 days, depending on the desired character.

Frequently asked questions